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Ingredients

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Method

  • Chicken breast, halved 1.0 whole
  • Oil 30.0 ml
  • Leafy greens 50.0 g
  • Tomatoes, exotic, halved 40.0 g
  • Red onion, thinly sliced 20.0 g
  • Cucumber , quartered 10.0 g
  • Olives, Kalamata, pitted and halved 4.0 pc
  • Feta cheese, small cubes 15.0 g
  • Quinoa, duo, cooked and strained 60.0 g
  • Micro herbs 5.0 g

Diners will love this classic for its satisfying mix of textures and fresh flavors. It features succulent grill-seared chicken seasoned with Robertsons Chicken Spice, served over quinoa, salty Kalamata olives, and feta base. Finished with a zesty Hellmann’s Greek dressing, it’s a light yet hearty meal that feels both healthy and indulgent. Shot on location at UFS Head Office, Durban, South Africa.

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Preparation

  1. Method

    1. Season chicken breast with Robertsons Chicken Spice and set aside for 10 min.
    2. Heat oil in a grill pan, and sear chicken breast on both sides, should see grill lines. Set aside. 
    3. Layer salad by placing mixed leafy greens as the base, exotic tomatoes, red onions, cucumber, Kalamata olives, feta cheese and quinoa around the salad. Cut and fan out chicken breast, place on top of the salad. Pour over Hellmann’s Greek Salad Dressing. Garnish with micro herbs.
  2. Recipe Tip

    Hellmann’s Greek Salad Dressing can be swapped for Hellmann’s Creamy Ranch Dressing.
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